<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="114099">葱爆羊肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">羊肉片</a></label></span><span class='right'>250克左右</span>
					</td><td>						<span><label   class="fcbm inblok">葱白</a></label></span><span class='right'>3根</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>1茶匙</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>1汤匙</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1汤匙</span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'>少许</span>
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					<h2>葱爆羊肉的做法步骤</h2>
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							<p><span class="fwb">1.</span> 羊肉片化冰备用。</p>
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							<p><span class="fwb">2.</span> 葱白斜刀切丝备用。</p>
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							<p><span class="fwb">3.</span> 锅中倒入适量的炒菜油，比平时可以稍微多一些，油温约5-6成热左右。</p>
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							<p><span class="fwb">4.</span> 放入化冰后的羊肉片，迅速滑散翻炒，烹入料酒。</p>
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							<p><span class="fwb">5.</span> 待羊肉片开始陆续变白时，加入葱丝继续快手翻炒均匀。</p>
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							<p><span class="fwb">6.</span> 放入生抽，白糖，盐炒匀即可出锅。出锅后一定要趁热食用，凉了就不好吃了。</p>
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					<h2>小贴士</h2>
					<p>重点3步，让你搞定老北京葱爆羊肉。<br />1.选肉：羊肉切的薄一些。保持薄厚均匀。为了方便和效果我选了羊肉片，够薄，容易熟。最好带一点肥的，会比较香。<br />2.配菜：用京葱的葱白，别吝啬，放多多的，这样可以去膻去腥。而且跟羊肉炒过的葱更好吃。吃大葱也有很多好处，而且大葱一炒会变软，不出数。我250克的肉，大概用了3大根葱白，其实还可以放的再多一些，下次我打算放5个试试，炒过的葱没有生葱的辛辣味，和肉一起炒吸附了肉香很好吃。<br />3.爆炒：一定要热锅热油，快速爆炒，才能保证羊肉鲜嫩多汁。否则会出现肉老葱烂出汤的现象。爆炒的时候淋上料酒，用酒预热挥发带走膻腥气。用羊肉片不必提前腌制，容易使肉丢失水分变得干柴。</p>
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